Chapter 896: Chapter 382: Xie Baomin: The First Restaurant Review Must Be Weighty! Making Bump Soup! [Seeking Subscription]

"Can’t go to the Fishing Platform, that’s my turf. Going there is like not going out at all. Find a place with a reputation on par with the Fishing Platform."

The photographer is a young fellow, last name Jia. When Chen Yan introduced Xie Baomin’s credentials at the company, Little Jia wasn’t paying attention, just felt there were a lot of titles; it was Lin Xu’s senior.

Now hearing this Master Xie’s words, he asked with disbelief in his voice:

"Master Xie, are you really from the Fishing Platform?"

"Yeah, I’m the Chief Administrative Chef at the Fishing Platform. If you ask me to go home and investigate restaurants, my chef brothers would tear me apart!"

Even though there’s all sorts of scheming within the Fishing Platform, once you step outside, you have to preserve its image.

Besides, even though Xie Baomin and the head chefs constantly love and hate each other, at the core, they’re still family. Whenever those head chefs drink with other chefs, they always thump their chests and say:

"Ever heard of Xie Baomin from the Fishing Platform? That’s my ironclad buddy!"

Little Jia flipped through his phone and then said:

"Then we could go to Yanjing Hotel, it’s on Chang’an Street and supposedly on par with the Fishing Platform. It’s about fifteen hundred per person, plus a fifteen percent service fee... How about that?"

Before coming, Mr. Chen specifically said that, whether it’s Master Xie or Master Dai, the investigative dining expenses have no limit.

So little Jia picked a place he wouldn’t usually dare to consider for a meal.

While driving, Xie Baomin’s eyes lit up:

"That’s a good suggestion. While dinner time is approaching, let’s go check out Yanjing Hotel, a place worth exploring with a reputation not inferior to the Fishing Platform, where the first national banquet was held back in the day!"

Heh, heh, heard last time during the cooking competition, it was Yanjing Hotel’s head chef who led the charge, trying to have the six major factions surround Guangming Peak.

But the attack hadn’t even started when they were scared off by a junior.

The group who was supposed to surround Guangming Peak was disbanded suddenly.

Now that there’s such an opportunity, let’s go test the leader’s mettle.

The first episode of restaurant exploration requires sharpening the knife at a reputable place.

When the car turned onto the overpass, Xie Baomin said to Little Jia:

"The Yanjing Hotel now seems to work on a reservation system. Search and check it out. If we have to reserve, choose six of their signature dishes with the biggest reputation and most sales. We aren’t looking for trouble, just evaluating their signature dishes."

"Sure, Master Xie."

Having learned that Xie Baomin is the head chef of the Fishing Platform, little Jia’s form of address for him has elevated.

The key thing is, being a photographer also comes with performance bonuses. With Xie Baomin hitting such a renowned restaurant right off the bat, there’s a chance to explode on the internet.

That’s some real money.

While Little Jia used his phone to make a reservation, Xie Baomin called Dai Jianli via the car’s Bluetooth:

"Old Dai, have you found a place for restaurant exploration?"

"Found it, Yibin Guesthouse. In the beginning, was too shy to start with others, so I’m supervising a hometown restaurant instead. My first round plans to go through Sichuan and Chongqing’s Beijing Offices, then handle other places... What about you, Brother Xie? Where are you headed?"

"Yanjing Hotel!"

From the other end came Dai Jianli’s voice in amazement:

"Impressive, my brother, you’re truly impressive. Don’t let the restaurant manager complain to Director Liao afterward."

Xie Baomin chuckled:

"Don’t worry, today while signing the contract with Director Liao, he mentioned that he’s aware I’ve been holding back. He specially instructed me to go wild outside – he supports everything. It’s the perfect chance at Yanjing Hotel to test how much Director Liao can handle."

"Haha, then I’ll wait to enjoy the show."

Both are fearless individuals, suddenly encountering something this fun, becoming very excited, kind of like a teacher sneakily checking students’ study progress in class.

In the store.

While steaming the Silver Threads Bun, Lin Xu kneaded some high-gluten dough again.

This time, because it’s supposed to be savory, instead of adding powdered sugar, he added table salt while making the dough.

When the dough was formed, it was pulled into threads and placed on the board to oil.

Lin Xu brought over some scallion oil, poured it into a small bowl, and added roasted Sichuan peppercorns and salt. This way, the filling would have a rich scallion and pepper flavor, making it tastier than just a sweet flavor.

But from another perspective, this isn’t much different from the common Northern scallion pancake.

After doing this, he started the third round. The photographer organizing materials nearby was dumbfounded:

"Boss, why are you starting again?"

Lin Xu smiled and said:

"Making this is quite relieving, I’m planning to make some savory ones again."

Since I’ve made scallion Sichuan pepper threads, let’s make some soy-flavored pork fat ones. With scallion pancakes, having meat rolls makes it fair.

Relieving?

Such complex pastry, just the steps alone are bewildering.

The boss even found it relieving.

Truly, having skills allows one to act recklessly?

The two photographers showed envy in their eyes.

When will we be so deft at making pastry, making girls chase us?

After pulling the noodles to shape, Lin Xu sequentially added dark soy sauce, light soy sauce, and five-spice powder to the bowl, finally adding some pork fat. Stirred until the fat melted, then using a brush, spread the fat on the noodles.

Because of the dark soy sauce, the originally white noodles turned into an oily reddish-brown when the fat was spread, resembling candies made of brown sugar.

Lin Xu didn’t steam the scallion Sichuan pepper threads and soy pork fat noodles in the small kitchen pot.

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